Venezuela's national dish in arepa form — cheese-filled corn cakes stuffed with shredded beef, black beans and sweet fried plantain, topped with fresh pico de gallo.
- 2 Corn Arepa Filled With Mozarella Cheese
- 1 Fried Ripe Bananas
- 1 Can Black Beans
- 1 Pico De Gallo Sauce
- 2kg Shredded Meat
- 1 chopped Tomato
- Pinch Salt
- Pinch Pepper
Video
Preparation
- Cook the shredded meat in a skillet, seasoning with salt and pepper to taste. Warm the black beans in a pan over medium heat, fry or grill the ripe plantains as directed on the package, and dice the tomato. Set everything aside for filling.
- Preheat a grill or pan and grill the cheese-filled arepas, turning once, until golden brown on each side.
- Using a knife, open each arepa along the edge through the middle to create a pocket, then fill with the plantain, beans, beef and chopped tomato.
- Serve with a little pico de gallo or guacamole.
